Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10031| Title: | Changes in antioxidant concentration of virgin olive oil during thermal oxidation |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | virgin olive oil,alpha-tocopherol,phenolic compounds,heating degradation,antioxidant activity,hydrolyzable phenolic-compounds,extraction,fraction |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/10031 |
| ISSN: | 0308-8146 |
| Link: | <Go to ISI>://000176405700015 http://ac.els-cdn.com/S0308814602001139/1-s2.0-S0308814602001139-main.pdf?_tid=df2bfa66-406e-11e3-bce8-00000aacb362&acdnat=1383033248_c2fbd88eb7c342e6fff18ac50d04d496 |
| Publisher: | Elsevier |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Nissiotis-2002-Changes in antioxida.pdf | 129.14 kB | Adobe PDF | View/Open Request a copy |
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